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Balsamic and mozzarella salad with heirloom tomatoes.

Mozzarella and Heirloom Tomato Salad

A super-fresh tasting salad made with heirloom tomatoes and juicy nectaplum stone fruit. Mozzarella balls and a balsamic dressing complete this easy and healthy salad!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 120kcal
Author foodnessgracious


  • For The Dressing!
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried basil leaves
  • For The Salad!
  • 2 1/2- 3 cups sliced wedges of nectaplums
  • 8 ounce mini fresh mozzarella balls
  • 1/2 red onion thinly sliced
  • 1 pound mixed heirloom tomatoes
  • 1/3 cup fresh purple basil
  • Sea salt and cracked black pepper


  • Place the olive oil, balsamic and dried basil into a jar with a lid and shake until well mixed. Set aside.
  • In a large bowl add the nectaplum slices, mozzarella and red onion.
  • Slice the tomatoes into wedges taking out the middle part with a sharp knife leaving the outer wall and discarding the seeds.
  • Roughly chop the basil and add to the bowl along with the tomatoes.
  • Season with salt and pepper.
  • Drizzle the dressing over the salad and toss gently making sure everything is well coated.
  • Taste and season again of you think it needs it.
  • Garnish with more fresh basil and serve on a platter.


Calories: 120kcal